What problems should be paid attention to when testing antibiotics with kits in honey factories?

1) Use standard products with care.

2) Do not use expired kits.

3) Do not mix kits from different lots, antibodies and microplates have kit and lot specificity. Ensure that the secondary antibody and the secondary antibody dilution are properly prepared.

4) Try to keep the room temperature at 20-25 and avoid operating in the vent to prevent the temperature from being too low, overheating and evaporation. Also, do not test in direct sunlight to prevent overheating and evaporation. During the incubation period, if the bench temperature is too low, a number of paper towels or other materials should be laid.

5) Water quality is important, make sure to use distilled or deionized water.

6) When adding samples or reagents to an empty microplate, place the nozzle against the bottom of the microwell and keep it in contact.

7) The calculation of the incubation time is as standardized as possible, to maintain the consistency of adding standards, and to add standards first and then samples.

8) Add standards from low to high concentrations to reduce the risk of affecting the quality of the standard curve.

9) Place the microplate in an airtight bag with desiccant and store refrigerated.

3. Pay attention to the storage conditions of the kit, the time of mailing to the factory, and the expiration date.

2. Pay special attention to the reagent (annual plan) to buy the same batch number as much as possible to reduce the experimental error.

1. Ask peers to buy kits from manufacturers that have advantages in the corresponding project. (Your person in charge of testing is very clear about this).

Antibiotics is a general term, there are many, many classifications at the bottom, there are many ways to do antibiotics now, and the country also has relevant standards for antibiotic testing, which you can find on the Internet; Some antibiotics can be done by enterprises, and some can not be sent to the Commodity Inspection Bureau to do, and now there are few companies nationwide (National Commodity Inspection Bureau) that can do all of them!

Methods for identifying genuine and fake, spoiled honey.

a) About the shelf life:

At present, the state stipulates that the shelf life of bottled honey is 18 months. However, bees with high cap maturity concentrations can also last for many years. However, it is better to eat fresh honey, because fresh honey generally has a better color, aroma and taste.

Honey that has been stored for a long time is edible and will not be harmful to the body as long as it has not deteriorated. It's just that long-aged honey has a slightly worse nutritional value than fresh honey.

b) On whether it has deteriorated:

Honey will deteriorate after a long time, which is manifested in three aspects:

One is that the taste becomes more sour;

The second is to become very thin (normal honey is very viscous, and the best osmanthus nectar can even be wrapped in clean paper, rather than in a bucket or bottle, which shows its viscosity). Honey spoilage is mainly caused by an increase in temperature, so a refrigerator can solve this problem.

The third is that there are a lot of gray bubbles on the honey, indicating that a part of the organic matter in the honey is decomposed, fermented and bubbled, and turned into a gas overflow, at this time, even if the honey has not deteriorated, the nutritional value has been reduced.

Eating spoiled honey is, of course, harmful to the body.

3) About the method of distinguishing between truth and falsehood:

One: smell single nectar has the unique floral fragrance of this plant, mixed honey has a natural floral flavor, fake honey has a sucrose flavor, and some are spice flavors.

Two: Eyesight. 1.To see the concentration of the honey, take a chopstick and insert it into the honey and lift it vertically. The honey with high concentration flows slowly, the viscosity is large, and it can be drawn and shrunk into honey balls after breaking. Fake honey or honey with low concentration, on the other hand, even if the filament can be elongated, the broken filament is not elastic and will not shrink into honey beads.

2.A drop of honey can be taken and dropped on the newspaper, pure honey with high concentration is hemispherical and not easy to soak through the newspaper, and low concentration or fake honey is easy to soak through the newspaper.

3.Take a glass of water and add a little honey. Real honey will sink quickly to the bottom of the cup and will not melt easily, and when you stir it slowly with chopsticks, there will be a slight phenomenon. If it is fake honey, it will quickly dissolve into the water.

4.Looking at the crystallization, the crystallization of honey is related to the type and temperature of its plants, and generally pure natural honey is easy to crystallize at 13-14 degrees Celsius. Honey that can be fully crystallized generally has low moisture content, high concentration, and is not easy to deteriorate, so it is high-quality honey.

The crystalline pure honey is twisted by hand, and the feel is delicate and there is no grit feeling. Fake honey, not easy to crystallize, or precipitate partially, the sediment is hard, not easy to crush.

Three: taste Pure natural honey, sweet taste, slightly sour, soft and delicate taste, refreshing and soft, slightly spicy throat, fragrant aftertaste for a long time. Although the mixed honey taste is sweet, it is mixed with sugar or spice flavors, and the throat sensation is weak, and the aftertaste is light and short.

In short, to identify the authenticity of honey, there may be some errors in a single method, you can apply multiple methods to identify a honey at the same time, and under normal circumstances, you can determine the authenticity of honey.

The method of the milk total antibiotic detection kit is established by the growth inhibition of the strain, each well of the kit is coated with bacillus spores with agar as the medium, and the well plate is incubated for 65, the spores will germinate and cause the growth of bacilli to produce acid, causing the change of the agar acid base indicator, and the appearance can be seen that the color of the medium changes from blue-purple to yellow. If the total amount of antibiotics contained in the milk exceeds the detection limit, bacillary growth is inhibited and the color of the medium does not change.

Kit composition.

The Total Milk Antibiotic Test Kit can test 96 samples (1023-01) or 288 samples (1023-02), including both negative and positive quality control. Microplates that are not in use should be packaged as-is and stored at 2-8. If stored properly, the kit can be stored for up to half a year.

Boaotongke Technology (Beijing)****).

Raw honey is the honey that will come out before the honeycomb is covered, with large moisture, relatively low concentration, and the Baumé degree is below 39°; Cooked honey is the honey that waits until the honeycomb is sealed, with less moisture and higher concentration, with a Baumé degree of about 41°, which can be stored for more than 3 years! In addition, raw honey belongs to coolness and heat-clearing; Cooked honey is warm!

The so-called cooked honey is for the honey concentration!

Generally, the honey produced by "Chinese bees" is ripe honey (it reaches a certain concentration); Because the bees are only harvested once a year, the yield is very small! Of course, the storage time will be very long, and if you keep it well, it will not be bad for a long time!

And what we often eat is honey produced by "Italian bees"! Because it pursues yield, its degree is not as high as that of medium bees; If you reduce the number of collections, you can do it!

If you want to die, you can't experiment with yourself. How good is it to be alive!!

Happy Mid-Autumn Festival.

Are you trying to kill someone?

Don't drink alcohol after taking antibiotics. Even if you don't die, you will leave hidden dangers to your body.

Yes, but time is hard to say, and there is a faster way to die.

Honey is a good health product in the eyes of many people. When buying honey, how to distinguish the real from the fake?

Teach you how to distinguish the authenticity of honey.

Honey is delicious and nutritious, teach you how to distinguish between real and fake honey, and you will never be afraid to buy fake honey again.

Real honey is viscous, liquid can be seen when provoked, flexible filaments, continuous flow, fake honey has suspended solids or precipitation, small viscosity, droplets, droplets, drops, and broken flow when provoked.

One: Real honey is white, pale yellow or amber, it doesn't look very bright, and light color is preferred. Fake honey is generally passed off as syrup, so it is bright in color, generally light yellow or dark yellow.

Two: dip some honey with chopsticks to form a line, the constant flow is real honey, there is sediment in fake honey, the viscosity is small, it will fall in a droplet shape, and it cannot form a straight line. Three:

Real honey is sweet and delicious, with a pure smell and a faint fragrance, and fake honey has the taste of fruit sugar. Four: Real honey will have white crystals in a cold environment.